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Vegetable Spring Rolls with Peanut Sauce

Crispy and vibrant vegetable spring rolls served with a creamy homemade peanut sauce, perfect for appetizers or a light meal.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Asian, Fusion
Calories: 150
Ingredients Method Notes

Ingredients
  

Spring Roll Ingredients
  • 10-12 pieces Rice paper wraps For wrapping the fillings
  • 1 cup Carrots, julienned
  • 1 cup Cucumbers, julienned
  • 1 cup Bell peppers, sliced A mix of colors adds vibrancy
  • 1 cup Lettuce leaves Romaine works well
  • 1/2 cup Fresh herbs (mint, cilantro) About 1/2 cup each
Peanut Sauce Ingredients
  • 1/2 cup Peanut butter
  • 1/4 cup Soy sauce Ensure it’s halal-friendly
  • 2 tablespoons Lime juice Fresh is best
  • 1 clove Garlic, minced Adds a wonderful depth
  • Water For soaking the rice paper wraps

Method
 

Preparation
  1. Start by julienning your carrots and cucumbers, and slicing your bell peppers. Set these aside in a large bowl. Wash the lettuce leaves and fresh herbs.
Make the Peanut Sauce
  1. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, minced garlic, and a couple of tablespoons of water. Adjust the consistency by adding more water if required.
Prepare the Rice Paper Wraps
  1. Fill a shallow dish with warm water. Dip each rice paper wrap into the water for about 10-15 seconds or until they soften, then lay them flat on a clean cutting board.
Fill and Roll
  1. Place a lettuce leaf on the rice paper, then add your julienned carrots, cucumbers, and bell peppers, along with some fresh herbs. Carefully fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to form a neat roll.
Serve
  1. Arrange your beautiful rolls on a serving platter and serve with the peanut sauce drizzled or on the side for dipping.

Notes

Feel free to substitute any of the vegetables based on your preference; avocados, radishes, or even zucchini can add their unique twist. Storing leftovers is easy: wrap tightly in plastic wrap and keep in the refrigerator for up to 2 days. Serve cold with leftover peanut sauce or reheat veggies separately to serve warm.